Wakatake Sushi

The restaurant has no back kitchen. A somewhat honest and straightforward young man, like a bodhisattva, opened a plastic fresh-keeping box and took out a handful of pickled green vegetables. ! The first side dish was served. The young man moved around in a small space, using a stove, a chopping board, and various fresh-keeping boxes to complete today's ten side dishes, which were quite well prepared. The taste was delicate, peaceful, and elegant, but I would rather call it "cooked seafood" than "wine and food". The owner, Takeuchi Takee, was busy at the other end of the bar. She was a gentle sister with short hair, and her smile was like a spring breeze. She chatted with the guests while steadily outputting sushi, which had a little homely warmth. The deputy chef was also very nice and looked after every table carefully. Although it was not to my taste, I could not hate the people in this restaurant anyway. The ingredients were sometimes effective and sometimes not. Some were good, and some were particularly bad. In general, it was not worth the price of 47,000 for two people.